Consumer interest in organic food has surged globally, driven by health, sustainability, and ethical considerations. Key factors include perceived safety, nutritional benefits, and environmental impact, while high prices and limited availability remain barriers. This study examines the factors influencing organic food preferences among Greek consumers, focusing on attribute importance, demographic variations, purchasing locations, and regional differences. A sample of 250 consumers was analysed using a best-worst scaling methodology to research the importance of organic food attributes. The two main attributes were then further analysed using ordinal regression models. Health benefits, particularly the absence of chemicals, emerged as the most valued attribute, followed by nutritional value, absence of GMOs, better taste expectations, and environmental impact. Certification showed intermediary importance, and price, country of origin, availability, and natural appearance were found to have lower importance. Women and highly educated individuals show greater recognition of organic food’s health and nutritional advantages. Consumers in rural regions exhibited stronger preferences for organic products, influenced by cultural traditions, trust in local sourcing, and economic accessibility, while urban consumers displayed more scepticism. For the Greek participants included in the study, supermarkets dominate organic food sales due to affordability and convenience.

The authenticity of Protected Designation of Origin (PDO) Feta cheese is critical for consumer confidence and market integrity, particularly in light of widespread concerns over economically motivated adulteration. This study evaluated the potential of Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) spectroscopy combined with chemometric modeling to differentiate authentic Feta from non-Feta white brined cheeses. A total of 90 cheese samples, consisting of verified Feta and cow milk cheeses, were analyzed in both freeze-dried and fresh forms. Spectral data from raw, first derivative, and second derivative spectra were analyzed using principal component analysis–linear discriminant analysis (PCA-LDA) and Partial Least Squares Discriminant Analysis (PLS-DA) to distinguish authentic Feta from non-Feta cheese samples. Derivative processing significantly improved classification accuracy. All classification models performed relatively well, but the PLS-DA model applied to second derivative spectra of freeze-dried samples achieved the best results, with 95.8% accuracy, 100% sensitivity, and 90.9% specificity. The most consistently highlighted discriminatory regions across models included ~2920 cm⁻¹ (C–H stretching in lipids), ~1650 cm⁻¹ (Amide I band, corresponding to C=O stretching in proteins), and the 1300–900 cm⁻¹ range, which is associated with carbohydrate-related bands. These findings support ATR-FTIR spectroscopy as a rapid, non-destructive tool for routine Feta authentication. The approach offers promise for enhancing traceability and quality assurance in high-value dairy products.

Sheep and goat milk authenticity is of great importance, especially for countries like Greece, where these products are connected to the country’s rural economy and cultural heritage. The aim of the study is to evaluate the effectiveness of Fourier Transform Infrared Attenuated Total Reflectance (ATR-FTIR) spectroscopy in combination with chemometric techniques for the classification of cow, sheep, and goat milk and consequently support fraud identification. A total of 178 cow, sheep and goat milk samples were collected from livestock farms in Thessaly, Greece. Sheep and goat milk samples were confirmed as authentic by applying a validated Enzyme Linked Immunosorbent Assay (ELISA), while all samples were analyzed using ATR-FTIR spectroscopy in both raw and freeze-dried form. Freeze-dried samples exhibited clearer spectral characteristics, particularly enhancing the signals from triglycerides, proteins, and carbohydrates. Partial Least Squares Discriminant Analysis (PLS-DA) delivered robust discrimination. By using the spectral range between 600 and 1800 cm⁻¹, 100% correct classification of all milk types was achieved. These findings highlight the potential of FTIR spectroscopy as a fast, non-destructive, and cost-effective tool for milk identification and species differentiation. This method is particularly suitable for industrial and regulatory applications, offering high efficiency.

Functional beverages are increasingly sought as components of a healthy diet, and goat milk offers a nutritious base with unique sensory attributes. This study aimed to develop a novel fermented goat milk beverage enriched with spent coffee grounds (SCG) extract, utilizing SCG’s high natural antioxidant content to improve nutritional and functional properties. SCG was extracted via aqueous solid–liquid extraction and lyophilized; its extract was incorporated into goat milk–fructose blends at 0%, 1%, and 2% (w/v). Analyses included physicochemical characterization (pH, acidity, fat, and protein), total phenolic content, and antioxidant capacity via DPPH assay, alongside consumer sensory evaluation for acceptance and purchase intent. Results demonstrated that higher SCG extract levels significantly increased pH, phenolic concentrations, and radical scavenging activity while reducing titratable acidity. The 2% SCG formulation achieved the highest overall, taste, and aftertaste acceptance and purchase intention. These findings suggest that SCG-enriched goat dairy beverages are feasible functional foods with enhanced antioxidant properties and consumer appeal, promoting valorization of coffee by-products.

The growing demand for health-promoting and eco-friendly foods has driven interest in biofunctional dairy products. Goat milk yogurt, though nutritionally beneficial, faces sensory challenges, while antioxidant-rich spent coffee grounds (SCGs), a coffee by-product, offer sustainable enhancement potential. This study assessed the consumer acceptance of goat milk yogurt enriched with 2% and 3% SCG extract. A total of 137 untrained consumers evaluated six sensory attributes—appearance, aroma, taste, texture, coffee–yogurt balance, and aftertaste—on a five-point hedonic scale. Due to non-normal data, Wilcoxon rank-sum tests and Spearman correlations were applied. No significant differences emerged between formulations (p > 0.05). Taste, aftertaste, and aroma were strongly correlated (r > 0.65). All attributes significantly predicted purchase intent (p < 0.01), with taste as the strongest driver (OR = 2.24). Consumers aged 26–35, usually presenting health or environmental concerns, showed greater acceptance. The addition of SCG extract did not compromise sensory quality, supporting its viability as a sustainable functional ingredient. These findings present high acceptance of a newly developed eco-friendly and nutritionally beneficial product, responding to consumers’ current qualitative demands related to the food they consume.

This study investigates the potential of using downgraded chestnuts, which are unsuitable for commercial sale, from five distinct Greek regions to produce chestnut flour and formulate gluten-free biscuits. Chestnuts were dried and milled into flour, which was then used as the sole flour ingredient in the biscuit formulation, in order to assess its nutritional and functional contribution. The moisture, lipid, protein, and ash contents were analyzed in chestnut flour samples, which showed significant regional differences. Chestnut flour biscuits (CFB) were compared to wheat flour biscuits (WFB). CFB exhibited significantly higher ash content (3.01% compared to 0.94% in WFB) and greater antioxidant capacity, with DPPH scavenging activity reaching 70.83%, as opposed to 61.67% in WFB, while maintaining similar moisture and lipid levels. Although CFB showed slightly lower protein content, the elevated mineral and phenolic compound levels contributed to its functional value. These findings indicate that downgraded chestnuts can be upcycled into gluten-free bakery products with improved functional characteristics. Given their antioxidant activity and mineral content, chestnut flour biscuits may serve as a valuable option for gluten-free diets, supporting circular economy principles and reducing food waste.